This Easy Meatball Recipe is the perfect staple for any kitchen! It’s easy to prep and these meatballs come out juicy and full of flavor every time.

These meatballs can be used for just about anything. Swedish meatballs, grape jelly meatballs, spaghetti and meatballs, or even used as dippers or appetizers!

Taking a meatball off a plate of them with a fork

Meatballs are a classic recipe, perfect in soups, casseroles or meatball sandwiches.  I make up big batches of meatballs and freeze them, adding them to a pot of boiling soup or into a bubbling pot of  Marinara Sauce creates a homemade meal in minutes!

These easy meatballs are made with beef and pork for the perfect blend of flavors.  You can use any ground meat including veal, lamb or sausage.  If your meat is very lean (like in my Turkey Meatballs) I sometimes add a little bit of extra fat like a tablespoon of olive oil or some raw chopped bacon.

Homemade Meatballs

This meatball recipe adds both Italian Seasoning and a bit of parmesan cheese creating an Italian meatball flavor.  If you’re using them in another recipe you can easily change the seasonings to match the ingredients in your dish.

The egg and breadcrumbs act as binding agents to help the meatballs keep their shape.

Homemade meatball ingredients in a clear glass bowl


How To Make Meatballs

  • Do Not Overmix:
    • The trick to keeping meatballs extra tender and juicy is not over mixing when you combine the ingredients. Overmixing makes them tough so when making this meatball recipe, mix just until combined!
  • Size Matters:
    • Ensuring the meatballs are the same size will ensure they cook at the same rate. I use a cookie scoop to keep them even.
  • Don’t be Lean:
    • Making sure your meat has a bit of fat helps keep them tender.  If you’re using extra lean meat, a dash of olive oil or fat can be added.
  • Season and Flavor:
    • In this meatball recipe Parmesan Cheese and Italian breadcrumbs add extra seasoning and flavor. You can change the seasonings or spices based on what you have on hand or how you’ll be eating the meatballs.  For example, if you’re making sweet and sour meatball dish, you might like to change the Italian seasoning for ginger and garlic.

Precooked meatballs on a baking sheet

This meatball recipe makes about 48 meatballs which is perfect for parties. I like to batch cook them and put them in the freezer in a plastic bag. They can be reheated in the oven quickly to be enjoyed again!

How To Cook Meatballs

Meatballs can be cooked many different ways from pan frying to dropping them into boiling soup or sauce or baking them in the oven. My favorite way to cook them is to bake in the oven as there is no splattering, no flipping the meatballs and they come out perfect every time!

How to Bake Meatballs

Most meatballs will contain a bit of fat so lining your pan with foil is optional but makes cleanup a breeze.  Preheat your oven and spray your pan (or foil) with cooking spray.

Roll the meatballs and place them on the pan about 1/2″ apart. Remember to try to keep your meatballs the same size so they all cook evenly.

Meatballs on a baking sheet

How Long To Bake Meatballs

When you make this meatball recipe, bake them at 400°F for 18-20 minutes. I usually break one open to check for any pink color. A meat thermometer inserted into a meatball should read 165°F.

Meatballs are pretty forgiving when it comes to oven temperature. If you have something else in the oven at a different temperature, you can add them in and keep an eye on the meatball temperature.

How to Freeze Meatballs

Once cooked and cooled, these meatballs can be frozen for quick meals on busy weekdays!  Simply place them on a baking sheet and freeze for a few hours. Once frozen, transfer to a plastic freezer bag and keep them frozen for up to a few months.

More Meatball Recipes You’ll Love

Taking a meatball off a plate of them with a fork
4.97 from 439 votes↑ Click stars to rate now!
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Easy Meatball Recipe

This easy meatball recipe is my go-to! The meatballs come out juicy every time and have the most beautiful color ever.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings


  • 1 pound ground beef
  • 1 pound ground pork
  • ½ cup Italian breadcrumbs
  • cup milk
  • ¼ cup onion diced
  • ½ teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 egg
  • ¼ cup parsley chopped
  • ¼ cup parmesan shredded
  • salt and pepper to taste


  • Preheat oven to 400°F. 
  • In a medium bowl, mix all ingredients until just combined.
  • Shape mixture into 48 meatballs, approximately 1 ½ tablespoons each. 
  • Bake 18-20 minutes or until cooked through. 


4.97 from 439 votes

Nutrition Information

Serving: 4meatballs | Calories: 300 | Carbohydrates: 6g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 301mg | Potassium: 423mg | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 3.5mg | Calcium: 136mg | Iron: 2.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Main Course
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. The best meatball recipe ever! The meatballs were soft, tender and flavorful. Goes well with store-bought marinara or any sauce. Makes a great sandwich with toasted baguette.5 stars

  2. I have not made these meatballs yet, but I was wondering if you should use 85%or 90% ground beef. And where do you find ground pork in the grocery store? And can you use Italian sausage instead of ground pork?

    1. Hi Judith, we use an 80/20 ground beef mixture but that should work well in this recipe. You can often find ground pork in the meat section near the ground beef, but you can replace it with Italian sausage if you prefer.

  3. the best homemade Meatballs I ever made!! this one is a keeper!! I made them a little bigger so I got about 30 that fit perfectly in my casserole dish. I kept them in a little longer because of their size, but they were perfect!5 stars

  4. Outstanding!! I subbed ground turkey for the sausage and it was delicious! Easy, fast – a homerun recipe. We will be repeating this dish!5 stars

  5. I made these today and they’re def easy and delicious. I followed the recipe exactly. I added 3/4 tsp salt less would be better, about 1/2 tsp I think. Will make again.

  6. Love this recipe, the prep time always takes me longer but well worth it. I usually make extra and freeze some5 stars

  7. So delicious, easy to make, and surprisingly quick to get from recipe to table! I didn’t have any ground pork of any kind in the fridge, so these were 80/20 beef meatballs which worked great and saved my “OMG! I don’t know what to make for dinner!” panic. Baked up quickly and served in a beef-based gravy over mashed potatoes. Nice change from just making meatloaf again. PERFECT! Next time I make these will be with ground pork and will make plenty to freeze. Thank you for the awesome recipes and saving dinner …. for the umpteenth time! :)5 stars

  8. My husband and I made these last night. They were incredible! I’ve never been much of a meatball fan but these have changed my mind. The only thing we changed was sautéing the onions beforehand. Thanks for the recipe!5 stars

  9. Thank you for this recipe. I do make some adjustments due to food allergies and personal taste. I used turkey instead of beef and also used gluten free bread crumbs, swapped the milk with chicken broth, sautéed to onions, added 2 strips of raw bacon and omitted the cheese. The meatballs still yielded about 48. They were moist and delicious!

  10. I have made the meatballs twice, with only minor changes: fresh pressed garlic, i prefer a larger meatball (I got 23) +/- 1.4 oz
    requiring an additional 5 or 6 minutes.
    These are very moist and sweet, my new go to Italian. Thanks

  11. Could this recipe be made into a meatloaf? If so, would you add another egg to the mixture? The meatballs are delish!5 stars

  12. Great recipe. Meatballs came out flavorful and moist. I made a few adjustments just based on my practices. I sauteed onions which bring out their sweetness (also, my husband is not a fan of onions). I also prepared a nice tomato sauce similar to vodka sauce. It is a repeat performance in my house.5 stars

  13. Great recipe! This is my second time making them and I have tripled the recipe both times. I bake them, let them cool and then freeze. I use a 2 tbsp ice cream scoop and a tripled recipe makes about 102 meatballs. I usually have to bake for about 22-24 mins.

    Thanks for a great recipe!5 stars